Ingredients:

  • 1 lb (450 g) ground beef
  • 1 tsp (5 g) cumin
  • 1 tsp (5 g) chili powder
  • 1 tsp (5 g) garlic powder
  • 1/2 tsp (2 g) onion powder
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 2 boneless, skinless chicken breasts (about 1 lb/450 g)
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 g) paprika
  • 1 tsp (5 g) oregano
  • 1 lime, juiced
  • 8 small flour tortillas
  • 1 can (15 oz/425 g) black beans, rinsed and drained
  • 1 cup (150 g) corn, fresh or frozen
  • 1 avocado, diced
  • 1 cup (150 g) diced tomatoes
  • 1/4 cup (15 g) chopped fresh cilantro
  • 8 small whole wheat tortillas
  • Shredded lettuce
  • Diced onions
  • Sliced jalapeños
  • Sour cream or Greek yogurt
  • Salsa or pico de gallo

Instructions:

  1. Heat a skillet over medium-high heat. Add ground beef, season with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Cook until browned, breaking it apart as it cooks, about 7-10 minutes.
  2. In a separate bowl, coat chicken breasts with olive oil, paprika, oregano, and lime juice. Grill or sauté over medium heat until cooked through, about 6-7 minutes per side. Let rest before slicing thinly.
  3. In a saucepan, combine black beans, corn, cumin, and cook over medium heat until heated through (about 5 minutes). Remove from heat and stir in diced tomatoes and cilantro.
  4. Heat tortillas on a dry skillet over medium heat for 30 seconds on each side until warm and pliable.
  5. On each tortilla, layer your choice of filling, and top with desired toppings. Serve immediately on a platter with a splash of lime juice.